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Archive for the ‘What’s in Your Kitchen’ Category

BLOGWORDS – Saturday 13 April 2019 – WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – CARAMEL APPLE TART

WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – CARAMEL APPLE TART

 

I like to cook. And I like to invent my own recipes. And I like to try other people’s recipes. And now I’m going to share them with you.

CARAMEL APPLE TART

This recipe was originally Caramel Pear Tart, but as much as I like pears, I like apples better.

INGREDIENTS

            CRUST

1 ¼ cups          all-purpose flour

¼ tsp               salt

½ cups             butter, chilled and diced

¼ cup              milk

 

            FILLING

4                      ripe apples

½ cup              caramel baking pieces

½ cup              butter, softened

¼ cup              brown sugar

½ teas              cinnamon

½ cup              flour

½ cup              rolled oats

 

 

DIRECTIONS

            CRUST

    • Whisk flour and salt together in large bowl.
    • Using pastry cutter or fork, cut butter into flour until mixture resembles coarse crumbs
    • Add milk a tablespoon at a time until mixture forms a ball.
    • Seal in air-tight container, or wrap in plastic, and refrigerate for 2 hours.

    • Sprinkle flour onto pastry sheet or counter.
    • Place dough on pastry sheet, and dust with more flour.
    • Roll dough to fit pie plate or baking dish.
    • Place dough in baking dish and press evenly into bottom and sides.

            FILLING

    • Preheat oven to 350°
    • Peel and slice apples.
    • Arrange slices evenly in the baking dish.
    • Sprinkle caramel pieces over apples.
    • Cream together butter and sugar.
    • Add cinnamon, flour, and oats.
    • Sprinkle over apples and caramel.
    • Place in oven and bake for 20 – 30 minutes.
    • Serve warm with ice cream or whipped cream.

 

 

SUBSTITUTES / VARIATIONS

Use pears in place of apples.

Use peaches, and omit caramel pieces.

Add ¼ teaspoon ginger.

Add ½ cup chopped pecans or walnuts.

 

 

If you’ve a recipe you’d like to share leave a comment below or email me at robinemason212@gmail.com

NOTE: All recipes must be original or used with permission.

#Blogwords, What’s Cookin’ in Your Kitchen, Caramel Apple Tart, #RandomRecipes, #AuthorsEat #AuthorsCook

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BLOGWORDS – Saturday 6 April 2019 – WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – OATMEAL PANCAKES

WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – OATMEAL PANCAKES

 

I like to cook. And I like to invent my own recipes. And I like to try other people’s recipes. And now I’m going to share them with you.

 

 

OATMEAL PANCAKES

Originally found in a high altitude cookbook, I have adapted this recipe over the years. It was a favorite Saturday morning  breakfast when my kids were growing up, and Manchild #2 even used this recipe to contribute to a Mother’s Day Book of Favorite Recipes his kindergarten class made.

INGREDIENTS

1 ½ cups          rolled oats – NOT quick cooking

2 cups              milk

½ cup              brown sugar

1 tbsp               cinnamon  *optional

3                      eggs

1 cup               flour (I use bread flour)

1 tbsp              baking powder

½ tsp               salt

½ cup              butter, melted

 

*          I make a half recipe to make 2 pancakes for myself, and store remaining batter in the fridge.

 

DIRECTIONS

Combine milk and oats. Let stand—original recipe says five minutes, but I like to let it sit longer, and do this step the night before and let it sit in the fridge overnight.

Stir in brown sugar.

Combine dry ingredients and add to liquid mixture.

Stir in melted butter.

Scoop batter onto hot griddle. I use a third cup measure.

Turn when top of cake begins to bubble.

Pancake is done when second side is golden brown.

SERVING SUGGESTIONS

Serve with butter and syrup

Sliced banana and peanut butter

Cinnamon and powdered sugar, my personal preference. Ratio of 8:1 sugar to cinnamon

Honey-apple butter

Caramel topping or chocolate syrup

 

VARIATIONS / ADDITIONS

Raisins or a diced apple

Chocolate chips

Chopped pecans or walnuts

 

 

If you’ve a recipe you’d like to share leave a comment below or email me at robinemason212@gmail.com

NOTE: All recipes must be original or used with permission.

 

#Blogwords, What’s Cookin’ in Your Kitchen, Oatmeal Pancakes, #RandomRecipes, #AuthorsEat #AuthorsCook

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BLOGWORDS – Saturday 30 March 2019 – WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – BLACK FOREST FUDGE CAKE

WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – BLACK FOREST FUDGE CAKE

 

I like to cook. And I like to invent my own recipes. And I like to try other people’s recipes. And now I’m going to share them with you.

 

 

BLACK FOREST FUDGE CAKE

            * adapted from a recipe by DiAnn Mills

INGREDIENTS

2 cans              cherry pie filling
2 cups              chocolate chips
1 cup               chopped pecans – toasted
1 package        Devil’s Food cake mix

1 package        instant dark chocolate pudding mix (3.9 oz)

1 ½ sticks        butter, melted

 

DIRECTIONS

Preheat oven to 350°

 

Stir the dry cake mix and pudding mix together.

Grease a 9×13 baking dish.

Layer the following:

Cherry pie filling

1 cup chocolate chips

½ cup pecans, toasted

Cake and pudding mixes

Remaining chocolate chips and pecans

Drizzle the melted butter over all

 

Bake for 50 minutes.

 

SERVING OPTION

Top with whipped cream and maraschino cherries.

 

 

 

If you’ve a recipe you’d like to share leave a comment below or email me at robinemason212@gmail.com

 

NOTE: All recipes must be original or used with permission.

 

#Blogwords, What’s Cookin’ in Your Kitchen, Black Forest Fudge Cake, #RandomRecipes, #AuthorsEat #AuthorsCook

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BLOGWORDS – Saturday 23 March 2019 – WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – SHRIMP SLAW with PEANUT SAUCE

WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – SHRIMP SLAW with PEANUT SAUCE

 

I like to cook. And I like to invent my own recipes. And I like to try other people’s recipes. And now I’m going to share them with you.

 

SHRIMP SLAW with PEANUT SAUCE

 

INGREDIENTS

1 ½ cups          coleslaw mix OR 1 ½ cup shredded cabbage

7 oz                 cooked shrimp

½ cup              shredded carrots

½ cup              chopped red onion

 

DRESSING

2 tbsp              peanut butter

1 tbsp              soy sauce

2 tbsp              rice wine vinegar

1 tbsp              sesame seeds

1 tbsp              olive oil

1 tbsp              minced ginger

1/8 tsp             crushed red pepper

 

 

DIRECTIONS

  • Combine cole slaw mix, shrimp, carrots, and onion in a medium sized bowl.
  • Mix all the ingredients for the dressing together in a small bowl.
  • Pour over shrimp and veggies.
  • Toss to coat.
  • Serve with rice or Chinese noodles.

 

 

If you’ve a recipe you’d like to share leave a comment below or email me at robinemason212@gmail.com

NOTE: All recipes must be original or used with permission.

#Blogwords, What’s Cookin’ in Your Kitchen, Shrimp Slaw, #RandomRecipes, #AuthorsEat #AuthorsCook

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BLOGWORDS – Saturday 16 March 2019 – WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – EASY PEASY CORNED BEEF AND CABBAGE and IRISH SODA BREAD

WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – EASY PEASY CORNED BEEF AND CABBAGE and IRISH SODA BREAD

 

I like to cook. And I like to invent my own recipes. And I like to try other people’s recipes. And now I’m going to share them with you.

EASY PEASY CORNED BEEF AND CABBAGE

I’ve heard this isn’t truly an authentic Irish dish, but it’s one of my favorites.

INGREDIENTS

1                      prepared corned beef roast

1 med head     cabbage

8 – 10              medium new red potatoes

SEASONINGS

1 teaspoon       salt

                        pepper, to taste

 

DIRECTIONS

Remove roast from packaging, and place in crock put with spice packet and brine juices; turn on to high setting.

Cut cabbage in half and remove stem; quarter each half; add to roast.

Clean and cut potatoes into bite sized chunks, and add to roast.

Add water to cover roast and vegetables.

Cover with lid.

Cook on high heat for an hour, then reduce to medium heat for 2 – 4 hours, or as per directions on package. Cook time will vary depending on size of roast.

 

REM NOTE:

As with most anything I cook in the crock pot, I start it early—sometimes prepping the night before—and cook it on low all day long.

 

 

ADDITIONS / VARIATIONS

3 – 4                large carrots, peeled and sliced

1                      large onion, quartered

 

 

ROBIN’S IRISH SODA BREAD RECIPE

 

INGREDIENTS

5  cups             flour

1 tbsp              sugar

1 tsp                salt

1 tsp                baking soda

4 tbsp              butter, softened

1                      large egg, lightly beaten

1 ¾ cups          buttermilk

 

DIRECTIONS

Preheat oven to 425°

Mix together 4 cups of flour, sugar, salt, and baking soda into a large mixing bowl.

Cut butter into the flour mixture until it resembles coarse meal.

Make a well in the center of the flour mixture and add beaten egg and buttermilk.

Mix in with a wooden spoon until dough is too stiff to stir.

Dust pastry sheet and hands with a little flour.

Turn dough onto pastry sheet and gently knead to form a ball. *Add small amount of reserved flour as needed till dough is not sticky. Do not over knead.

Lightly grease a cast iron skillet and place dough in skillet.

Using a serrated knife, score a crisscross into the dough about a half inch deep.

Place pan in oven for 30 – 40 minutes, or until bread is golden and bottom sounds hollow when tapped. Insert skewer or toothpick to test for doneness.

Drizzle top with melted butter or glaze.

 

ADDITIONS / VARIATIONS

Add 1 cup       currants or raisins, or other berries.

Add ½ cup      chopped walnuts, pecans, or almonds

Add ¼ teaspoon cinnamon and increase sugar to 2 tablespoons; add 1 diced apple.

Add ½ teaspoon cocoa powder and increase sugar to 2 tablespoons. Drizzle with chocolate syrup when done.

 

 

 

If you’ve a recipe you’d like to share leave a comment below or email me at robinemason212@gmail.com

 

NOTE: All recipes must be original or used with permission.

 

#Blogwords, What’s Cookin’ in Your Kitchen, Corned Beef and Cabbage, Irish Soda Bread, #RandomRecipes, #AuthorsEat #AuthorsCook

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BLOGWORDS – Saturday 9 March 2019 – WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – EASY-PEASY CHICKEN ENCHILADAS

WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – EASY PEASY CHICKEN ENCHILADAS

 

I like to cook. And I like to invent my own recipes. And I like to try other people’s recipes. And now I’m going to share them with you.

EASY-PEASY CHICKEN ENCHILADAS

INGREDIENTS

4                      boneless chicken thighs (I prefer dark meat but white meat works just as well.)

1 can                chicken broth

1 tablespoon    olive oil

 

1 can                Rotel tomatoes

1 jar                 white queso sauce (I use Tostitos brand.)

 

8-10                 flour tortillas

16 oz.              grated cheese optional (I use Fiesta blend)

 

 

SEASONINGS

Salt and pepper, to taste

 

DIRECTIONS

  • Bring chicken broth and 1 can of water to a boil.
  • Season with salt and pepper, and place chicken in the broth.
  • Bring to a boil and reduce heat.
  • Cover and simmer until tender. I leave it to cook for 2 – 4 hours, not unlike crock pot cooking.

 

  • Preheat oven to 375° F

 

  • Remove chicken from pan; reserve broth
  • Pull chicken with two forks till shredded.
  • Mix Rotel with reduced broth.
  • Add chicken.

 

  • Heat tortillas in microwave for 15 seconds.
  • Divide chicken and Rotel mixture into eight sections.
  • Scoop chicken and Rotel onto individual tortillas.
  • Roll the tortillas and place in baking dish.
  • Cover with queso sauce.
  • Sprinkle grated cheese over top.

 

  • Place in oven and bake for 30 minutes.

 

SUBSTITUTES / VARIATIONS

Use pico de gallo in place of Rotel.

Use hamburger or shredded beef rather chicken.

Sprinkle cut black olives on top.

Sprinkle cut jalapeño peppers on top.

 

SERVING SUGGESTION

Serve with sour cream or guacamole.

Top with diced tomatoes and shredded lettuce.

 

 

If you’ve a recipe you’d like to share leave a comment below or email me at robinemason212@gmail.com

NOTE: All recipes must be original or used with permission.

 

#Blogwords, What’s Cookin’ in Your Kitchen, Easy-Peasy Chicken Enchiladas, #RandomRecipes, #AuthorsEat #AuthorsCook

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BLOGWORDS – Saturday 2 March 2019 – WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – VANILLA SPICE BREAD PUDDING

WHAT’S COOKIN’ IN YOUR KITCHEN – RANDOM RECIPES – VANILLA SPICE BREAD PUDDING

 

I like to cook. And I like to invent my own recipes. And I like to try other people’s recipes. And now I’m going to share them with you.

Welcome to the return of my What’s Cookin’ in You Kitchen feature!!!

 

VANILLA SPICE BREAD PUDDING

Found at Yankee Bell Café, and used with permission. Thanks so much to Ruth Logan Herne!

https://yankeebellecafe.blogspot.com/2019/01/bread-pudding-warms-polar-vortex-2019.html?spref=fb&fbclid=IwAR1z2a_iiHn0RhFPb4AEshdi9LU4MOzfAKyfdGVx_ALxvIcgs4lY1BVTS-k

INGREDIENTS

  • 6             large eggs
  • 1 cup             sugar
  • 1 ½ cups milk
  • 8 – 10 slices thick bread or Texas toast

SEASONINGS

2 teaspoons vanilla
1 teaspoon       cinnamon

½ teaspoon      ground nutmeg

DIRECTIONS

Preheat oven to 325 degrees.

Put about 1” of hot water into a large baking pan, large enough to “cradle” your pudding dish. I used an 11” x 15” pan and then an 11” x 7” pan for the bread pudding. Perfect fit! The goal of the water is to add steam while you’re baking the pudding…. but also to keep the bottom from getting overdone.

  1. Whisk eggs, milk, and seasonings together thoroughly.

  1. Add 1 1/2 cups of milk. Whisk again.

  1. Cut pieces of bread (I like to use the crusts, too) into small cubes, like stuffing bread size. Add to custard mix carefully… Don’t mash or whisk, fold gently to hold the bread’s shape…

This is too liquidy for me, so I cut up three more slices of bread. I like my bread pudding on the dry side, not oozie…..

BETTER!!! 🙂

Now it goes into the 11” x 7” pan… which then gets tucked into its big brother pan…. and we bake at 325 degrees until firm….

 

Ovens vary and so do baking pans, and a dryer pudding takes a little longer, so just relax, have some tea or coffee and let the bread pudding bake…. It smells marvelous!

 

 

 

ABOUT RUTH LOGAN HERNE

 

Multi-published and bestselling author Ruth Logan Herne loves writing stories that touch the heart and warm the soul and when she’s not writing, she’s probably trying to fix something in her 164-year-old farm house in Western New York where if she fixes one thing– she breaks two others! But that hasn’t deterred her yet! Write to her at loganherne@gmail.com, stop by her website ruthloganherne.com and friend her on facebook where she’ll talk about most anything without being a bossy-pants.
Most of the time.

 

 

 

 

If you’ve a recipe you’d like to share leave a comment below or email me at robinemason212@gmail.com

NOTE: All recipes must be original or used with permission.

 

#Blogwords, What’s Cookin’ in Your Kitchen, Vanilla Spice Bread Pudding, Ruth Logan Herne, #RandomRecipes, #AuthorsEat #AuthorsCook

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